Crazy for Crust

43
Aug 05

Butterscotch Pecan Pies

Pin It

I think I have a new sport I’d like to add to the Olympics: Dough Rolling.

Contestants would compete in events like the Sugar Cookie Dash, Pizza Dough Sprint, and Pie Crust Speed Race.

Not only would baker-letes be judged on time, but on skill and form as well. Scoring would include three parts: speed (out of 5 points), difficulty (a range increasing with additional skill), and execution (out of 10).

If you manage to roll 15 mini pizzas in 30 seconds, you’d get a really good speed score.

If you could roll and cut 5 dozen sugar cookies lickety split, without any additional flour, you’d get high marks for difficulty.

And if you managed to line a pie plate with the perfect crust, no rips, tears, or thin spots, execution would get you a perfect 10.

The one with the highest marks would, of course, win the Gold Rolling Pin.

Picture it: middle-aged women who’ve trained their entire lives for just this moment, wearing their sparkly red, white, and blue USA aprons and standing in the state-of-the-art kitchen arena. Standing tall as the anthems are played, smiling to the cameras beaming their images back home to their fans and loved ones. NBC would even show the backstory of the participants…

“…she came from nothing to become something. Raised by her grandmother in rural Kansas, Jenny practiced her rolling skills for hours every day. She credits her rise to Olympic fame to her Grandmother, who would have been 100 years old on this very day of competition…”

And every four years they would compete for gold. But, as in any sport, new technologies would be introduced to the baker-letes, products that would become controversial but eventually become standard in the games.

This Roul’Pat would be one such technology.

The first one to use it would win gold for sure.

Because you don’t need any flour for dusting.

Thus ensuring a perfect difficulty score.

Roul’Pat is made by the makers of the Silpat. You all know what Silpat is, right? That superfabulous awesome non-stick baking mat? I love mine so much I wish I had 10.

The Roul’Pat is a non-stick work surface that turns any countertop into an ideal rolling station. The back of the Roul’Pat is designed to prevent it from slipping or moving while you’re working. It’s also non-stick. I repeat again: it’s non-stick. So you can roll out dough on it. Make candy on it. Work with fondant or chocolate. Or even crafts. With no additional flour or mess!

Did you hear me people? NO additional flour means NO additional clean-up which is music to my ears. I absolutely hate rolling out cookies and pie crust. I hate the mess it creates.

When I made these butterscotch pecan pies, I rolled out a cream cheese pie crust to sandwich them in.

I rolled and re-rolled and used my cookie cutter and lifted the circles up without any sticking at all.

And then I just wiped off my Roul’Pat with a damp sponge. And my kitchen was clean.

I cannot speak more highly of the Roul’Pat. It actually makes me want to make roll-out cookies, and if you know me, that’s endorsement enough.

If I went to the Olympics and competed in Dough Rolling with my Roul’Pat I would win gold for sure.

And so would you!

You know you want one of these awesome Roul’Pats, right?

Come back tomorrow for Crazy Sweet Tuesday…and you just might win one!


Butterscotch Pecan Pies

by Crazy for Crust (Crust recipe from Martha Stewart)

Ingredients
  • 1 teaspoon cold water
  • 1/2 teaspoon cider vinegar
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, cut into small pieces
  • 2 ounces cold cream cheese, cut into small pieces.
  • 1/4 cup pecans, coarsely chopped
  • 1/2 cup butterscotch chips
  • 2 tablespoons heavy cream
  • Powdered sugar, for dusting
Instructions
  1. Stir water and vinegar in a small bowl. Add flour and salt to a food processor; pulse to combine. Add butter and cream cheese to food processor and pulse until mixture becomes small crumbs. Add the water and process until dough forms a ball. Wrap dough in plastic wrap and refrigerate until firm, at least one hour.
  2. Heat butterscotch chips and cream for 30 seconds in the microwave. Stir until combined and cool slightly.
  3. Roll out dough onto your work surface. (If not using a Roul ‘Pat you will need to use flour so it does not stick.) Using a large round cookie cutter (mine was 3”) cut circles of dough, re-rolling as needed. Place circles on a parchment lined baking sheet and chill until ready to use.
  4. Preheat oven to 350 degrees.
  5. Place about 3/4 teaspoon of the butterscotch mixture on each dough round. Cover with pecans. Fold over the dough, creating a semicircle. Pinch ends together with a fork.
  6. Bake for about 20 minutes, until edges begin to brown slightly. Some of the filling make leak out, but that’s okay. Dust warm pies with powdered sugar.
Powered by Recipage

You can find Silpat on Facebook, Twitter, Pinterest, and YouTube. For more information on the Roul’Pat, click here.

The makers of Roul’Pat generously sent me my own Roul’Pat to try and review. All opinions of the product are purely my own.

I link up to all of these fabulous parties each week!

Chef in TrainingTrick or Treat TuesdayCast Party WednesdaySweet Treats ThursdayChic-and-CraftyTastetastic ThursdaySweet Tooth FridayI’m Lovin’ it FridaysSweets for a SaturdayA Well-Seasoned LifeStrut your Stuff Saturday, Weekend Wrap Up Party, Weekend Potluckand all of these too!

    Pin It

43 Responses to “Butterscotch Pecan Pies”

  1. Pamela posted on August 5, 2012 at 5:04 pm (#)

    Oh now these look good, I am bookmarking this one to try to attempt :-)

    Reply

  2. Averie @ Averie Cooks posted on August 5, 2012 at 5:19 pm (#)

    I love butterscotch and these are adorable! SO CUTE!

    Reply

  3. Kristin posted on August 5, 2012 at 5:46 pm (#)

    I want one. I really, really, really want one! (I’ve actually wanted a Silpat for awhile.)
    I have trouble watching the Olympics without thinking about how boring the diets of the athletes must be. I’m glad I can ingest a load of sugar and sit on the couch until it wears off.

    Reply

  4. Anonymous posted on August 5, 2012 at 6:03 pm (#)

    OK, I thought 2 hrs away was no big deal so we can visit frequently but I want to be closer so that I can taste all these yummy desserts. I really want a butterscotch pecan pie NOW!

    Love,
    Mom :}

    Reply

  5. Karyn - Pint Sized Baker posted on August 5, 2012 at 6:37 pm (#)

    Haha :) Your Mom is just like mine!
    These look and sound awesome! I don’t think that I would do too well in your Baking Olympics. I play with my food too much and take too long trying to make it look perfect, but failing miserably… But maybe with that mat… I might do better.

    Reply

  6. Hayley @ The Domestic Rebel posted on August 5, 2012 at 6:45 pm (#)

    I totally want one because flour on my counter = neurotic freak out from Hayley. Ugh, this would make clean up from cookies and pie cutting SO much easier (and less freak-outy). Plus, butterscotch mini pies? Be still my heart. I loveth thee.

    Reply

  7. Susan posted on August 5, 2012 at 7:24 pm (#)

    Wish I lived closer too! These look so yummy! I agree with your Olympic event idea–can I be part of your team!! XOXO

    Reply

  8. Ashley @ Kitchen Meets Girl posted on August 5, 2012 at 8:09 pm (#)

    OMG, butterscotch pecan pies? Awesome, that’s what you are!

    Reply

  9. Winnie posted on August 6, 2012 at 2:36 am (#)

    These look good(!) and sounds interesting!
    I usually don’t add cream cheese to the dough and I like the idea

    Reply

  10. Sarah Carletti posted on August 6, 2012 at 3:38 am (#)

    They look really yummy!

    Reply

  11. sally @ sallys baking addiction posted on August 6, 2012 at 3:39 am (#)

    Ummm anything that saves my cookies and dough from sticking AND makes for an easy clean up is a necessity in my kitchen! Melted butterscotch + pecans… what a KILLER combination! I have so many thoughts swirling through my head to combine the two! This is a stellar recipe Dorothy.

    Reply

  12. Aimee posted on August 6, 2012 at 4:39 am (#)

    Those pies look amazing! And I want one of those mats! Awesome.

    Reply

  13. mary_smith posted on August 6, 2012 at 5:48 am (#)

    Wow! Delicious butterscotch and pecans in an awesome crust! Hopped over from Mealtime Mondays.

    Reply

  14. Jessica@AKitchenAddiction posted on August 6, 2012 at 6:26 am (#)

    I agree, dough rolling should definitely be an Olympic event! :) And those mats sound perfect for competing on!

    Reply

  15. Dip It In Chocolate posted on August 6, 2012 at 9:55 am (#)

    I love my Silpat and have been coveting a roulpat for awhile now. You make it sound even cooler.

    Love your hand pies!

    Reply

  16. Mal posted on August 6, 2012 at 1:19 pm (#)

    That’s so funny, I ordered a roulpat the other day, now I’m even more anxious for it to arrive!

    Those pies look so wonderful!

    Mal @ The Chic Geek

    Reply

  17. kitty posted on August 6, 2012 at 5:02 pm (#)

    Butterscotch pecan pie with a cream cheese crust??!! OMGoodness, Dorothy…I want one right now. I also want one of those roulpats!!! I have a silpat, but my kitchen counter could use a roulpat for sure.

    Reply

  18. Heather Kinnaird posted on August 6, 2012 at 5:43 pm (#)

    LOVE that mat!! Would LOVE one HATE clean-up:) LOVE your pies as well

    Reply

  19. Cathy posted on August 6, 2012 at 9:08 pm (#)

    great idea! baking is truly a skill that should be awarded. These will make a wonderful fall and winter holiday treat…i’m adding this recipe to my collection! thanks for sharing : )

    Reply

  20. Weight Loss Leawood posted on August 7, 2012 at 8:02 am (#)

    Well people want to change in taste of different foods , so i beleive Butterscotch Pecan Pies have been great addition in their eating habits and would make the change in positive manner .

    Reply

  21. micki @ ADD housewife posted on August 8, 2012 at 7:00 pm (#)

    total yum! I have a pecan tree and tons of pecans. Always looking for ideas to use them!

    Reply

  22. Nicholl Vincent posted on August 9, 2012 at 10:04 am (#)

    you are so talented! looks amazing!

    Hope you’re having a great Thursday, one day closer to Friday! Drop by nichollvincent.blogspot.com and say hello!

    Reply

  23. Blissful Baker posted on August 10, 2012 at 11:34 am (#)

    MMMM! Pecans! :) I’ve nominate you for the Versatile Blogger award-you can check it out here: http://bakingblissful.blogspot.com/2012/08/the-versatile-blogger-award.html
    Congrats! :)

    Reply

  24. blueberrymoon posted on August 10, 2012 at 10:23 pm (#)

    My Southern Mamma will love these!! Thank You!! The y look soooooo Good!!
    I am here via The Grant Life. I blog at Theblueberrymoon.com
    Please stop in :)

    Reply

  25. Jocelyn posted on August 11, 2012 at 12:48 pm (#)

    I love your kind of baking Olympics!!! That sounds like so much fun!!! Wanna know why I don’t make pies and crust very often? The flour all over the counter bugs the daylights out of me!!! I guess I need one of these cool mats for sure!!!

    Reply

  26. Pingback: 40 recipes to be Thankful for - Something Swanky

  27. Pingback: 40 Desserts with Pecans - Something Swanky

  28. Pingback: Black Bottom Butterscotch Cookies - Something Swanky

  29. Pingback: Pecan Pie Bread Pudding - Something Swanky

  30. Pingback: Silpat, Silpain, and Roul'Pat Non-Stick Baking Products | Welcome

  31. Jackie posted on October 10, 2013 at 7:00 am (#)

    These look delicious! I’m wondering though, how many does one recipe make? I’d like to make them for some friends. Thanks!

    Reply

    • Dorothy Kern replied on October 13th, 2013 at 3:18 pm

      If I remember correctly it was about a dozen!

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *